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Any food52 member is welcome to help us test our Editors' Pick candidates, so go call dibs on the recipe you'd like to test in the comments section below! We'd love to see some new testers in the mix. Don't forget to email us your notes (about 100 words) to [email protected] by next Tuesday at 5pm.

We'll collect your comments, decide the official list of Editors' Picks and publish your evaluation in the headnote if the recipe is selected as an Editors' Pick (with credit, of course!). And even if the recipe you test isn't chosen as an Editors' Pick, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!

Thanks for volunteering to test! Since there's already a tester assigned to that recipe (actually all of the recipes -- they went fast this week!), please feel free to leave your notes in the recipe's comments section if you decide to make it. And check back next Thursday afternoon for our next round of EP candidates!

Shrimp and Scallops in Saffron cream with Black pasta please. And I will search high and low for that Black Pasta! Any Boston/Cambridge area readers that have seen this in the shops recently? Thanks ;)

I'd be surprised if you can't find black pasta at Italian or upscale locations all around Boston. I first discovered a lot of years ago it in my own Boston times--The Daily Catch, a North End spot that focused on squid (and expanded to other locations) had a lovely squid ink pasta with lobster sauce. They also had a lobster pasta with some other wonderful garlicky sauce, and we always had to assure them that we knew there was no lobster in the sauce, that it was all in the pasta, and that was okay. And at least you know that your bay scallops will be second to none! I'm looking forward to your notes.